It’s from Flagstaff House chef Mark Monette’s Swedish great-grandmother, Ingrid. I tweaked it a little — increased the salt from a pinch to a 1/4 teaspoon, left out the poppy seeds because I didn’t have any, used a whole pint of berries, rather than just a cup, and added lemon zest.

Directions
Preheat the oven to 350 degrees. Brush 5 mini loaf pans (about 5-by-3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, almond and vanilla extracts, and lemon zest in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.

Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.